Paleo Breakfast Pizza

Don’t just save pizza for dinner–it's perfect for breakfast too! This Breakfast Pizza is totally customizable but we think it should definitely include eggs, bacon, and cheese, also known as the breakfast classics! These individual breakfast pizzas are gluten and grain-free, and easily made Paleo and Whole30-friendly.

Prep Time 15 minutes
Yields 4 Mini Pizzas
Cook Time 30 minutes
Recipe Type: Breakfast
Difficulty: Easy
Total Time 45 minutes
Author: [get-the-author]


For Pizza Crust:



  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Whisk together the egg, olive oil and water in a large bowl. Add in the tapioca, coconut flour, flaxseed, baking powder, salt and spices and mix together with a spatula. Let the dough sit for 5 minutes while the coconut flour absorbs the liquid.
  3. Liberally sprinkle the parchment-lined baking sheet with tapioca flour. Place ¼ of the pizza crust dough on the baking sheet. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a 4” circle, dusting with additional tapioca as needed. Make sure to form a little lip on the edge of the dough for the crust. The thinner you pat out the dough, the crispier the crust will be.
  4. Bake the crusts for 10 minutes.
  5. Meanwhile, prepare any ingredients needed for your pizza.
  6. Top your pizza with desired toppings, and return to the oven to bake until cheese is melted and eggs are cooked through (if choosing to bake an raw egg on the crust), about 15-20 minutes.
  7. Garnish with red pepper flakes and chives, if desired and serve hot.


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